Butternut Squash Black Bean Chili
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Serves6 ()
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Ingredients
- 1 tbsp oil (vegetable, olive)
- 1 medium onion diced
- 3 cloves garlic minced (or 1 tsp garlic powder)
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp chipotle powder or to taste
- 1/4 tsp cinnamon
- 1 small butternut squash peeled and diced
- 2 bell peppers cored, seeded and diced
- 2 cans black beans drained and rinsed
- 1 can fire roasted diced tomatoes (or 1 large tomato, diced)
- 2 cups low-sodium vegetable broth (or low-sodium chicken broth or water)
Directions
Option 1 - Stovetop:
- In a large pot, heat oil medium high heat.
- Saute the onion for 5 – 7 minutes. Add the spices and saute for an additional minute.
- Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth.
- Bring to a boil. Reduce heat, cover, and simmer for about 45 minutes. Chili is done when squash is soft.
Option 2 - Slow Cooker
- Place ingredients into your slow-cooker. Stir.
- Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.
Recipe Tips
Try topping chili with diced avocado, cilantro, or cheese.
Nutrition Facts
Butternut Squash Black Bean Chili
Amount Per Serving
Calories 146
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 135mg
6%
Potassium 537mg
15%
Total Carbohydrates 25g
8%
Dietary Fiber 8g
32%
Sugars 4g
Protein 7g
14%
Vitamin A
148%
Vitamin C
110%
Vitamin D0%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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